Opened in 1997 as "Squirrel Forest," the current third-generation owner is a gelatieri who is the only Japanese person to have won two awards at an international gelato competition in Italy, the home of gelato.
The shop's display case features over 10 kinds of visually appealing gelato. Made with 100% Abashiri milk delivered directly from the farm, the gelato is pasteurized at low temperatures and produced using a non-homogenized method, resulting in a clean, rich flavor that directly brings out the natural deliciousness of the milk. The shop is also particular about its ingredients, using local specialties and seasonal produce, as well as carefully selected ingredients from around the world, such as pistachios from Italy and chocolate from Venezuela, in order to create something truly delicious. Particularly popular are the "Milk" and "Pistachio" flavors, where you can directly taste the flavor of the ingredients.
The owner views gelato as "chemistry," using several types of sugar and meticulously adjusting the proportions. They also put effort into the aromatic components that tend to disappear when frozen, refining their unique research and techniques to ensure that the aromas are fully appreciated. In recent years, their skills and dedication have been recognized worldwide, including winning second place in the Granita category at MIG2024.